Posts Tagged beijing duck

Inspired by an Iron Chef Dish

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/03/11/crispy-skin-chicken-nobu-style/ * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ …Fried papaya wrapped with yuba is used as the skin of Peking ducks are used, and sandwiched between toasted bread spread with sweet miso and leeks.  –Iron Chef: The Official Book (p. 162, Battle 174:Papaya, Wakiya v Chen) …Tian Mian Jiang is made from fermented wheat flour […]

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Tori Kawa Yaki (Grilled Crispy Chicken Skin)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/13/a-simple-chicken-stew/ As I mentioned earler, my wife had hurt her ACL, so I’ve stepped in to help out with meals and cleaning.  So last night (13 Oct) was sawara kabayki don and roast cauliflower with jalapeno dressing.  I thought I’d change pace tonight (14 Oct) and do a simple chicken […]

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